Heart-Shaped Strawberry Ice Cream “Cakes” with Chocolate Cookie Crust


  • 4 (4-inch) oven-safe heart-shaped cookie cutters (at least 1-inch deep)
  • Our Family® No Stick Cooking Spray
  • 20 chocolate sandwich cookies
  • 4 Tbsp Our Family® Unsalted Butter, melted
  • 3 cups strawberry ice cream, softened
  • ½ cup chopped strawberries
  • 1 tsp Our Family® Pure Granulated Sugar
  • 2 Tbsp chocolate flavored syrup
  • ¼ cup Our Family® Extra Creamy Whipped Topping


Approximate nutritional values per serving (1 “cake,” ½ tablespoon syrup, 2 tablespoons strawberry mixture, 1 tablespoon whipped topping ): 772 Calories, 46g Fat, 25g Saturated Fat, 125mg Cholesterol, 305mg Sodium, 85g Carbohydrates, 3g Fiber, 64g Sugars, 60g Added Sugars, 8g Protein


  1. Preheat oven to 350°; line rimmed baking pan with parchment paper. Place cookie cutters on prepared pan; spray insides of cutters with cooking spray.
  2. In food processor, pulse cookies and butter until small crumbs remain; divide into cookie cutters, pressing with back of spoon to pack tightly. Bake crusts 5 minutes; cool completely on pan on wire rack.
  3. Divide ice cream into cutters over crusts; gently spread evenly to cover crusts. Freeze 1 hour or up to overnight until firm.
  4. In large bowl, stir strawberries and sugar; let stand 10 minutes. Makes about ½ cup.
  5. Run small knife around edges of cookie cutters to loosen; remove cookie cutters. Serve “cakes” drizzled with syrup, and topped with strawberry mixture and whipped topping.

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